This was a quick fun recipe a couple of nights ago.
I’ve been eagerly awaiting the launch of the Harvest Stir It Up range of non-dairy milk powders – not in the Taumarunui New World today …grrrr – and found the link to Kimberley’s Humble Bee Pie blog on the Stir It Up Facebook page and from there I discovered her recipe for pumpkin chocolate chip muffins.
It is so fantastically simple, you almost expect it to come with Admiral Ackbar’s warning…
…but it is this simple…take all of this:
- 2 and 1/4 cups of rolled oats
- 1 cup of pumpkin puree
- 1/2 cup of maple syrup
- 2 eggs
- 2 tablespoons of LSA. (ground linseed, sunflower seeds and almonds)
- 1 tablespoon of vanilla extract
- 3 tablespoons of oil (I used coconut oil)
- 1/4 cup of milk (I used almond coconut milk)
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon or nutmeg (nutmeg because it was the first one I saw)
- 1/2 cup of dark chocolate chips (I used white chocolate buttons because a. I don’t like dark chocolate that much and b. I have a bag I bought for our deluxe extreme bread and butter pudding before Terri and I figured that the white chocolate chips got better distribution through the mix)
…and dump it in the blender and stir it all up for a minute or so before spooning the mixture into muffin trays.
Bake them for 20-25 minutes at 180 degrees.
When they’re done i.e. browned on top and a skewer comes out clean, take them out and let them cool for half and hour or so before taking them out of the trays.